I’ve yet to meet a person who doesn’t like Nutella. The nutty, sweet, chocolate spread is a global phenomena. What concerns me about Nutella is the additives that go into it. When it should basically be hazelnuts, chocolate, sweetener, vanilla and a little salt.
Nutella milk is a nutty chocolate shake, delicious, thick with all the yummy taste of Nutella.
- 4 cups water
- 1 cup whole, raw hazelnuts soaked over night + 2 tablespoons to rim the glass.
- 1/2 teaspoon vanilla extract
- 2-2-1/2 unsweetened cocao powder
- one strong shot espresso (leave it out if you you are serving little kids)
- sweetner as needed: maple syrup, honey. (I used one tablespoon maple syrup)
- pinch of salt
Soak the hazelnuts overnight. Next morning drain and rinse very well.
Place the nuts, water, salt in a high speed blender. Blitz till smooth, thick and creamy about a minute.
Strain through a muslin or nut bag. Chill the hazelnut milk.
To make the Nutella milk, place the nut milk, vanilla, sweetener, shot of espresso, ice, cacao and blitz again ina a high speed blender . Pour and serve.
The milk stays fresh refrigerated for about 2 days. Makes about 3-4 servings!
To rim the glass. Ground hazelnuts by pulsing them a few times in a food processor and place it on a plate. Melt chocolate in the microwave about a minute, dip the rim of the glass in the melted chocolate then the nuts, gently rolling to get the nuts evenly. Chill for a few minutes in the fridge. Pour your drink and serve.